Candy apples are whole apples dipped in candy with a stick inserted for easier eating. Caramel and red candy shell are the main types of candy used. Red coating is made by adding food coloring to syrup boiled to the “hard crack” stage, while caramel is boiled to the “firm ball” stage. Tart apples like Granny Smith work best, and any strong stick can be used.
A candy apple is a whole apple dipped in candy. A stick is inserted in the center to make it easier to grip the apple while eating. Caramel apples are associated with Halloween treats and fairs. Caramel coating and a red candy shell are the two main types of candy used to make a candy apple.
The red coating type of candy apple is made by adding red food coloring to syrup that has reached the “hard crack” stage in candy making. Cinnamon can also be added to red coating syrup. The “hard crack” stage means that the syrup has boiled between 295 and 310 degrees Fahrenheit (146-154 degrees Celsius). If a little syrup heated to this temperature is placed in cold water, the candy ball that is formed is hard and breaks easily. The finished red candy apple has a hard, crunchy coating that is very crunchy.
The caramel type of coating on a candy apple is much softer than the red type. Caramel is only boiled to the “firm ball” stage in candy making, which is between 244 and 248 degrees Fahrenheit (118 to 120 degrees Celsius). A fudge apple is also known as a toffee apple, or sometimes a taffy apple. Caramel Toffee Apples can be left flat or rolled in crushed nuts or colored candy sprinkles.
The best type of apples to use to make candy apples are tarter varieties like Granny Smith. The tart flavor contrasts nicely with the sweetness of the candy. Look for small, firm apples that are all the same size.
As for the sticks, you can use anything from a thick lollipop stick to a chopstick. Many people prefer to use ice sticks when making caramel apples. You can also purchase sticks that are sold for the purpose only called “candy apple sticks.” Some caramel apple makers insist that the flower end is best for inserting the stick, while others argue that the stem end of the apple should be used to insert the stick. The main thing is to use a strong stick that will not bend or break under the weight of the candy apple.
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